Cut butter into flour with pastry cutter, or food processor until the butter is the size of a pea.
Add ricotta and cheddar cheese. Cut into mixture.
Make a well and slowly add milk. Mix gently with a spatula, or my favorite tool, my hand. If dough is too wet, add more flour. If the dough is too dry...add more milk!
Turn dough onto floured surface and shape into a circle. I like thick biscuits, so I leave my dough about 1 inch thick. Use a biscuit cutter to cut out biscuits and place in a lightly oiled/buttered cast iron skillet. Re-shape dough and keep cutting out biscuits until you have used all of the dough.
Lightly spray the tops with olive oil. Place in a 425 degree over for 15-20 minutes or until biscuits are golden brown.
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